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Suggest a better description1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute in two batches. Transfer the chicken to a plate and set aside.
3. Add the bell pepper, onion and garlic ot the same pan and saute over medium heat until the onion is tender about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low until chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
4, Using tongs, transfer the chicken to a platter. If necassary, boil the sauce until it thickens slightly, about 3 minutes. spoon any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 162 | ||
Calories from Fat: 70 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 31.9mg | 10 % | |
Sodium 228.6mg | 8 % | |
Potassium 221mg | 6 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 11.2g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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